Blackened Catfish with Crawfish Étouffée

Courtesy Louisiana Cookin'

Two fantastic recipes in one - blackened catfish with a creole seasoning served with crawfish étouffée sauce.
Cook/Prep Time: 45 MinutesServings: 2



2 7 to 9-ounce fresh catfish filets
8 tablespoons of butter, melted
Your favorite blackened seasoning, to taste
1 spray-can of vegetable oil

Crawfish Étouffée

1 large onion, chopped
1 medium bell pepper, chopped
1 stalk of celery, chopped
1/2 pound of butter
2 tablespoons flour
1 tablespoon tomato paste
salt and pepper, to taste
1 to 1-1/2 cups of water
1 pound crawfish tails
1/2 cup green onions



Dredge each filet in 4 ounces of melted butter.
Coat with blackened seasoning to taste.
Place in a hot, heavy iron skillet that has been sprayed with vegetable oil. Brown each side for about 7 minutes.
Serve with crawfish étouffée on top. (Recipe follows).

Crawfish Étouffée

In a medium sized pan, sauté the onion, bell pepper and celery in the butter a until they are tender or clear.
Add the flour, and stir until the roux has a blonde color.
Add the tomato paste, mix well.
Add the salt, pepper, 1 cup of water, and crawfish tails. Simmer for about 10 minutes.
Adjust consistency with the remaining 1/2 cup of water if necessary.

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